FIRST TIME EVER COOKED ON YOUTUBE! (A5 JAPANESE WAGYU BEEF WE'VE NEVER SEEN) | SAM THE COOKING GUY

Hold on to your shorts because we're cooking a cut of steak that we don't think has ever been cooked on YouTube before. We don't think. We're not 100%. I mean, YouTube's a big deep hole. Maybe somebody did. Max bought this. He went a little rogue one day. He's probably, you know, late at night. He's had a little to smoke and drink and he got hungry. He's perusing the internet and what does he come across? He comes across this. This is called a rib cap lifter. This lives on top of where the old ribeye would live. Max show the picture. There you go. You can see it now. This one happens to be Wagyu. So you know that night he was really smoking. He was in deep. He couldn't have just bought a regular rib cap lifter. He had to go Wagyu. A5 Wagyu. And guess what? I don't know how to cook it. So we're going to take a shot in the dark. Come on down here and let's look at what we're dealing with. Look at this. All right. Let's get the kid out of the package and see what we're dealing with. I've just, just touched, barely, the meat. And do you see this? The fat? Because the fat content on Wagyu is insane. I don't think it's a little ridiculous. I think it's a lot ridiculous. Oh my God. This is crazy. Wow. So this I don't understand. I mean, this, I get this piece. It's sort of shaped when you see how it tapers down here, it's sort of shaped like a picanha. This I don't know what this extension is over here, but I have an idea for this. I just want to cook this part. So I'm going to separate the two. I'm going to cook this side like a little roast. This side is still pretty thick, but I think while this is cooking, we could actually have some fun with this side. So if I take a knife, obviously that's just fat. And if you look in here, you can see that it continues to be just fat. I don't really want to cut any meat if I don't have to. So far. In fact, Sam the Cooking Guy boning that couldn't be any better for that. Yes, Max makes a good point. Sam the Cooking Guy six inch boner is perfect for this, but the reality is it's so soft I could probably use a spoon and I'd be fine. So look at here. Now all this fat we're not going to need. I don't need to deal with this right now, but you can see this is going to be very valuable. We're going to cut this down a little bit. But let's take a look at our big boy and get a sense of what we're going to do here. We've got a lot of fat. I don't need all of this fat. So fat cap is good, but I'm going to try and get this guy down to maybe a quarter of an inch. Here's the fat cap. Fat lives on top. And as we say, fat means flavor. My shirt says it today in Spanish. There's different types of fat. This kind of fat, you want to leave some on. It will make everything way, way better. But there's other fat that's called silver skin that will not render down, that will not melt, that you really don't want. So I'm just going to clean up the extra on this because, look, you don't need these pieces. But we're not throwing them out. What I don't want to do is start cutting into the meat. You guys remember when we did the shredded beef sandwich recently and we took steak and we just put it in the pressure cooker and it came out broken down so soft and tender and perfect. What's your point? Well, you remember my idea. I want to see what would happen if we put some A5 in the pressure cooker. And I'm refusing to do that. And you just keep telling me that that's so stupid. I'm refusing to do it because it's a complete waste of time. Why can't we just try it? Because it'll just be mush. It'll be fucking great. You, no. You know it's going to be good. No. Wait, you think because it's too tender it just won't break down or break down too much? I think it's a waste. I don't think I want my Wagyu like that. I want to have some texture still. I like a little chew to it. I don't want to turn it into a Wagyu oatmeal. Which basically it would be. What if I want Wagyu oatmeal? Then you go buy it on your own and make it at home. You run the experiment and then come in. Maybe we'll do that on the Sons of Sam. Subscribe now. Sons of Sam the cooking guy on YouTube. Look, I could do this all day long and I don't want to because I want to leave some fat and I'm okay with what I got going on here. All right, here's what I want to do. I'm going to put this guy on a different sheet pan. All right, the goal now is simple. Salt and pepper, sides, top, back, bottom. And I know some people would say, you should just be using salt on Wagyu. Well, they can get their own Wagyu. This is perfect. Let's hit the drum. Okay, we're there. The drum is filled with charcoal. You can see it down there. And I want it living somewhere between 250 and 275. This guy will go right there. Little sizzle. We'll come back, my friend, when you're, oh, about 130. See you in a bit. So that guy's cooking beautifully. It smells fantastic here. We're now going to take the other small piece that I cut off, clean it up, make thin slices and cook it a fun way, sort of yakiniku style, a Japanese style in a little grill. But first we'll make a little sauce to dip, cut, cook, eat, be really happy. All right, for the little sauce, here's what we need. Sake, mirin, which is like a sweet cooking sake, soy sauce, a little garlic, a little bit of ginger, some white sesame seeds. And for spice, I'm using togarashi, but you could use a little gochujang or even sriracha. And we mix. All right, now the beef. Weather cools down and what do you need? You need things that make you cozy and comfortable and keep you warm. And Bombas has got your back. You heard me talk about Bombas before, but now I'm showing you their rag sock. It's like a chunky half-calf boot sock. These things, so comfortable. Not just great for you, but you'll want to give them. 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I tell you this all the time. That shortens up the fibers, makes it more tender. So we're going to just make small, thin slices. In we go. That looks good for us. Get some heat going. You've seen this before, the burner that we use for all kinds of things. This will be our heat source, but here's what we're cooking on. You ready? It's this. It's got a hole in the bottom. Heat goes through, warms up all of this. If you just want to be on the flat, you're here. If you want juices to drip through, you're on the outside. My first time in Tokyo, I ate at a restaurant that had these in the middle of the table. You got meat from the counter, you brought it over, and you cooked it. Turn it on, and in about two minutes when it's hot, we're all cooking. And when I say all, I mean all. I just bought this today. I couldn't remember what it's called, so I went inside and got the box. There's no English on here. I don't know. Oh, there is, actually. It says gas. Gas, 32 centimeters, easy to clean, nonstick coating. This is what it is, and it's a cool thing for Sam, the cooking guy, and the boys to use. Oh, it's a flavin. It's a flavin. It's good. It's HB6316. Support your local Japanese markets. We're set. All right. It's pretty fatty, but I'm going to take a little bit of this fat that we trimmed off and use it just to lube up the top a bit. Look at the flames coming. Now we'll take a piece, and here's how long it will get. Wow. Not long. We're going to keep it rare, and now out it comes. Here's our little sauce. Look at the dripping. See that? That's the fat dripping. You give it a quick one of these, and you go. It is so buttery. It is so fatty. It is so delicious. And there's a little tang in this sauce that really helps make the fat better and not so over the top. It would be unfair for me to stand here and do this in front of these guys. So boys, we've got sticks here for everybody. Let's go. Oh, my God. And then you could try one plain, maybe just a little salt on it. There they go. Flatten her out. Good. Maybe just a tiny bit of salt. And I say you try that one plain, and then you do your second one dipped. How long until we flip? Probably close. Oh, my God. Look at that. Remember how thin it is. That's a great little thing. Imagine having a party, whether you've got A5 leg, you or not. Having a party and letting people sit around the middle of the table and use that. Oh, my God. What did I do? I think you're ready to have that bite. It's going to be hot as shit. It's the fat. The fat's insane. Cheers. That is so buttery. Oh, my God. Nail the sauce. Here, I'll put one on for you. Can you put one on for me? Yep. Oh, my God. It is just a whole different animal. I mean, it tastes like, I mean, metaphorically, it is like a whole different animal, but it also tastes like just something you've never had before. It has the beefy flavor of steak, but it is so buttery. So buttery. And it just melts in your mouth. It's one of the best steak bites I've ever had in my life. Oh, ho. This one's like, copping up. Here, I'll put one on for you, Oli. That's when you have the sauce. Yeah, this thing is so awesome, Dan. What came after you, ready? Don't tell me when I'm ready. Oh, no. I think this one's good, too. Yeah. All right, sauce? Oh, I lost it in the sauce. Oh, my God. That is so insane. Wow, the sauce is amazing. I don't know which one I like more, with or without. Tell the people we'll be back when it's time for this guy. All right, everybody. We still got the big one on the barrel. So we'll be back soon with that, and it's going to be next level. What did you say? I said I hope I didn't f*** it up. Let's go. I think I might have overcooked it. Wow, it's in there someplace. Are you sure? Yes. Wow. Look at this. I can't see it. I got it. Holy moly. That is gorgeous. What temp was it at? Well, I wanted it about 130, and I think it might have hit about 140 in a spot. It might have just been a little pool of fat. I mean, this is tons of fat. Here's what we're going to do. Let's take it over, sear it up, make it gorgeous, then have bites. Many bites. Okay, here's our goal. Our goal is to give it a quick sear. You know, 30 seconds on all sides. I'm starting with the fat. And I've got a little cotton liner under my rubber gloves so I'm not burning myself. Just a little color will look nice. Just hear the... You can almost hear, like, the fat dripping out of it. A little bit more. I don't actually think I need to do this side. I just didn't like the look of that fat. How's that? All right, there you go. Going to let it rest, five minutes. And then, we can sear. Well, it looks beautiful. The smell is insane. Charcoal makes everything better. But this little bundle of joy. If I put him on his back, fat side down, we can see the direction of the grain. And look, we all know we want to cut against the grain to shorten up those fibers. So, let's just see what we're dealing with here, shall we? And we cut. Okay, well, I'd say that's about perfect. I was a little worried for nothing. Oh, my God. Okay. I'll grab this guy. Beautiful color. Look at the fat. Meat fat, meat fat, fat, fat, fat, fat, fat, fat. And a bite. Oh, boy. If you've not had Wagyu, proper Japanese Wagyu, you've got to find yourself to a little piece, a couple of bites. It's unlike any beef you've ever had. Yes, it's definitely beef. You would know that. But it's the texture, the butteriness, the flavor, the whole thing. And the little extra smoke that this charcoal gave it. The drum performed. The charcoal performed. This guy performed. It was outstanding. I can't wait for the boys to try this. Find yourself a piece. Go in with a couple people. This whole thing was, what, two and a quarter? $250. That's doable. Because you can't eat that much. A few slices and you're going crazy with the fat. But in a good way. All right. Thanks for hanging out with us. If you haven't hit subscribe, do it now. Because we're giving away one of those Cooking Guy knives to subscribers. Every video this year. See ya.